Now for the cookies in the other half of this photo: Chocolate Snickerdoodles. My venerable Joy of Cooking cookbook says that the name Snickerdoodles is German in origin, possibly a corruption of Schneckennudeln, or crinkly noodles, maybe from the crinkles that form on top of the cookie. All I know is that I love the cinnamon-y taste of both the regular and chocolate versions.
You’ll need: 1/2 cup of butter (1 stick); 1 cup of granulated sugar; 1/4 teaspoon baking soda; 1/4 teaspoon cream of tartar; 1 egg; 1/2 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; 1 ounce unsweetened or semisweet chocolate; 1 cup flour (all-purpose or bread); another 2 tablespoons granulated sugar; and 1 tablespoon ground cinnamon.
First, preheat the oven to 375 degrees, Fahrenheit. Now, grate the ounce of unsweetened (or semisweet) chocolate using any kind of kitchen grater.
Set this aside. Using a stand mixer (recommended, as the dough will be a bit stiff), beat the butter on high for 30 seconds. Then add the cup of sugar, baking soda, and cream of tartar, and beat until fluffy. Add the egg and vanilla extract, and beat until well-blended.
In a separate bowl, stir together the flour and cocoa powder. Add this to the butter-sugar-egg mixture and blend well.
Now, pour the grated chocolate into this mixture and blend about 30 seconds.
In a small bowl, stir together the 2 tablespoons of granulated sugar and the ground cinnamon.
Using a 1-inch ice cream scoop or a tablespoon, drop 1-inch balls of the dough onto an ungreased baking sheet, leaving lots of space in between.
Sprinkle the cinnamon-sugar mixture on top.
Bake for 10 minutes until the edges set, then remove from heat. Don’t overbake!! (If you do, the cookies will be too hard.) Let sit about 30 seconds to let the cookies firm up a bit, then slide them onto a wire rack to cool further.
These are great, with a nice crisp edge and chewy center. And the cinnamon adds just the right amount of tang.